1. Use a flour sifter over a glass bowl to add 1 cup besan, 1/2 teaspoon red chilli powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add enough water gradually, while mixing with a spatula, to make a thick paste like batter.

2. When seeds begin to crackle and onions are well sauteed, remove the pot from heat and slowly add the yogurt mixture and 2-3 curry leaves.

3. Bring the mixture to a boil and allow it to cook for 30 minutes at least. If it begins to get very thick, add a little warm water. When well cooked for 30 minutes and kadhi consistency is fluid but not too thin, remove from heat.

STAGE FOUR: MAKING PAKORAS

1. Take enough oil for deep frying in a pan and heat it up.

2. Using a spoon, pour little quantities of pakora batter into the heated oil to make pakoras (fritters)

3. Fry the pakoras until they are crispy and golden. Keep turning them to fry both sides well.

4. Once well done, take out the pakoras and drop them directly in the kadhdi mixture set aside in Stage Three.

STAGE FIVE: FINALIZING THE KADHI, SIMMER COOK!

1. Bring the kadhi with the pakoras to a gentle simmer to make sure pakoras absorb the kadhi liquid.

2. Serve out the kadhi pakoras in a dish.

STAGE SIX: TEMPERING (TADKA)

1. For the tempering (tadka) add about 4 tablespoons of canola oil, cracked chilli pods, 4-5 curry leaves, and green chillies and set on heat until chilli pods begin to crackle. Quickly remove from heat and pour the contents all over the surface of the kadhi pakoras.

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Sara’s Baked Creations is on Mission Sweetness! Sara and Abbie are hobby bakers who bake for friends and family only. We are not a commercial bakery business; it gives us joy to spread smiles while enjoying sisterhood and living our passion for baking.